Vegan Bun Bo Hue (Bún Bò Huế Chay) is my go-to when I crave the fiery, aromatic charm of Huế’s iconic noodle soup—without the meat.
The broth, rich with lemongrass and slow-simmered veggies, still packs that bold, addictive punch I love even more than Phở.
What’s Inside
What is Bún Bò Huế Chay?
Bún Bò Huế Chay is the vegan twist on Huế’s iconic spicy beef noodle soup, Bún Bò Huế.
In Vietnamese, bún means noodles, bò is beef, and chay means vegetarian or vegan. Many locals simply say Bún Huế Chay—dropping the “bò” to keep it purely plant-based.
Ingredients
1
Broth
- Lemongrass: The heart of Bun Bo Hue Chay. It gives the broth its signature fragrance and flavor—no version of this dish is complete without it. Lemongrass also shines in other Vietnamese classics like Bo Kho (beef stew) and Ga Xao Sa Ot (lemongrass chicken).
- Sa Tế: The beautiful fiery hue and mild heat come from sa tế (Vietnamese lemongrass chili oil), which adds both spice and vibrancy.
- Vegetable stock: I simmer a mix of apple, pineapple, carrot, leek, and corn to create a rich, plant-based broth. Pineapple is essential for its sweet-tangy balance. The other ingredients are flexible—swap them for pear, onion, daikon, kohlrabi, cabbage, or red radish.
- Soybean or mushroom sauce: In traditional Bún Bò Huế, mắm ruốc Huế (shrimp paste) brings umami depth. In this vegan version, I replace it with soybean & mushroom sauce, miso, or fermented bean curd for the same savory kick.
- Seasonings: Salt, mushroom seasoning powder (or soy sauce), and a bit of rock sugar to balance the flavors.
2
Toppings
- Fried tofu puffs
- Asian mushrooms (king oyster, shiitake, button, or enoki)
- Textured vegetable protein (TVP)
- Seitan, vegan ham, or vegan sausages
(Mix and match your favorites—it’s all about texture and contrast!)
3
Noodles & Herbs
- Noodles: While people outside Huế often use thick round rice noodles, locals in Huế prefer thinner ones. Choose whichever texture you enjoy most—there’s no wrong choice.
- Vietnamese Herbs: Cilantro and Thai basil are common, but I love using Vietnamese coriander (rau răm) for its peppery, citrusy note.
- Veggies: Vietnamese water spinach (rau muống), shredded banana blossom, mung bean sprouts, Thinly sliced lettuce. Optional in the U.S.: shredded red cabbage.
Instructions
1
Prepare the Broth Base
- Soak mushrooms: Soak dried shiitake in 2 cups (500 ml) water for 2 hours. Keep both the mushrooms and soaking liquid.
- Prep veggies: Cut apple, pineapple, carrot, and corn into chunks; leek and lemongrass into 4 in (10 cm) pieces. Lightly smash lemongrass.
- Stovetop method: In a large pot, add all veggies plus 2 quarts (2 L) water, 1 tbsp salt, and 1 tbsp (15 g) rock sugar. Cover and simmer 1.5 hours on low.
- Strain & season: Remove all solids except the carrot, corn, and lemongrass. Press the rest to extract more flavor, then pour the liquid back into the pot. Add the mushroom soaking water and enough extra water to make about 3 quarts (3 L) of broth. Adjust seasoning to taste.
- Instant Pot option: Combine everything, fill ⅔ with water, cook on high pressure 30 min, then quick release and strain.
2
Prepare the Toppings
- Heat the oil: Warm about 4 tbsp lemongrass chili oil in a pan (adjust for spice).
- Stir-fry the toppings: Add shiitake, button, king oyster mushrooms, and tofu puffs (skip enoki for now) and cook until fragrant.
- Season: Add soybean sauce, then transfer the stir-fry to the broth. Pour a little broth into the pan to scrape up any remaining umami and add it back to the pot.
- Add enoki mushrooms: If using, stir enoki mushrooms into the broth and simmer for a few minutes just before serving.
- Adjust seasoning: Taste the broth and tweak as needed. Make it slightly saltier than your usual preference, as the noodles and veggies will mellow the flavor.
3
Assemble Bun Bo Hue Chay
- Cook the noodles: Prepare the Bún Bò Huế noodles according to the package instructions. Drain and rinse under cold water.
- Prep the veggies: Wash and drain all vegetables and herbs. Finely shred the red cabbage and lettuce.
- Build the bowl: Place the cooked noodles in a bowl, top with tofu and mushroom toppings, and ladle the hot broth over everything.
- Garnish: Finish with your choice of fresh herbs and serve immediately.
Expert Tips
Quick chili oil: No Sa Tế? Stir-fry finely minced lemongrass with annatto oil and dried chili flakes. I recommend Gochugaru—ideal for kimchi, great for chili oil, and gently spicy.
Thick noodles: If using thick round noodles for your Vegan Bún Bò Huế, soak them before cooking. This shortens the cooking time and ensures even texture.
Broth seasoning: Make the broth slightly saltier than your usual preference. When served with noodles and vegetables, the flavor naturally mellows, so a stronger broth ensures a balanced, savory bowl.
More Delicious Vietnamese Vegan Dishes
(Steamed Pandan & Mung Bean Layer Cake)
Bún Bò Huế Chay (Vegan Bun Bo Hue Noodle Soup)
Vegan Bún Bò Huế (Bún Bò Huế Chay) is a flavorful plant-based take on the classic spicy beef noodles, with a rich, aromatic broth made from slow-cooked vegetables and lemongrass.
Ingredients
Broth (you don’t need to include all the vegetables listed)
- 10 cup water (2.5 quarts / 2.5 liter)
- ¼ pineaple (recommended)
- 1 medium carrot
- 1 leek
- 1 apple
- 1 corn ear
- 4 lemongrass stalks (lightly smashed)
- 15 small Shiitake mushrooms (or 5-6 big Shiitake)
- 1 tbsp Rock Sugar (≈15 g, adjust to taste)
- 2 tbsp Salt (to your taste)
- 2 tbsp Mushroom or Vegetable seasoning powder (to your taste)
Toppings (mix and match your favorites)
- 1 king oyster mushrooms (sliced)
- 1 pack fried tofu puffs
- 1 pack enoki mushrooms
- 6 button mushrooms (sliced)
- 2 tbsp Soy bean sauce (or Miso or Fermented Bean Curd)
- 4 tbsp Vietnamese lemongrass chili oil (to taste)
Noodles and herbs
- 1 pack Dried Rice Noodles
- Vegetables (mung bean sprouts, thinly sliced lettuce)
- Herbs (cilantro, Thai basil, Vietnamese coriander)
Instructions
Broth:
- Soak dried shiitake mushrooms in 500 ml (2 cups) water for 2 hrs; save mushrooms for toppings and soaking water for broth.
- Cut apple, pineapple, carrot, corn into chunks; leeks and lemongrass into 10-cm (4-inch) sticks, gently crush lemongrass.
- Stovetop: Combine all in 2 L (2 quarts / 8.5 cups) water, add 1 tbsp salt and 15 g (1 tbsp) rock sugar, simmer 1.5 hrs.
- Instant Pot: Add all ingredients and fill the pot about two-thirds with water. Cook on high pressure for 30 minutes, then perform a quick release.
- Remove apple, leek, pineapple; press the veggies for extra juice. Add shiitake soaking water and more water to make 3 L (3 quarts / 12.5 cups).
Toppings:
- Heat 4 tsp lemongrass chili oil; stir-fry shiitake, button, king oyster mushrooms, and tofu puffs. Season with 2 tbsp soybean sauce.
- Transfer to broth; add some broth to pan to extract umami and pour back.
- Add enoki mushrooms and simmer a few minutes.
- Taste and adjust seasoning with salt or mushroom powder.
Assemble:
- Cook Bún Bò Huế noodles per package; drain and rinse under cold water.
- Place noodles in bowls, top with tofu & mushrooms, pour hot broth over.
- Garnish with fresh herbs and serve immediately.
Tried this recipe?Let us know how it was!
